Like everyone, when the Coronavirus lockdown started, I followed the trend and started making bread. I’ve been baking sourdough bread almost every weekend for more than a year. One of the main reasons I chose to make sourdough bread is that it doesn’t need any yeast. Most sourdough bread uses white bread flour but I prefer to have more wholemeal flour in it. This blog post is to share my wholemeal sourdough bread recipe.
Ingredients
- 450g strong white flour
- 50g strong wholemeal flour
- 350ml water
- 100g sourdough starter
- 10g sea salt
Method
- Mix the flour, water, and the sourdough starter and leave for 20 minutes to autolyse
- Add the sea salt to the mixture and knead until it can be stretched without breaking
- Prove for 2-3 hours in room temperature or 8-12 hours in the fridge
- Shape the dough by folding and then rounding and tightening
- Prove for another 3 hours in room temperature or 8-12 hours in the fridge
- Heat the oven to 230ºC / 210ºC fan. If your oven doesn’t have steam, add a small tray of water at the bottom to make steam to help bread to rise
- Score the bread and put into the oven to bake 35-45 minutes. After 15 minutes remove the tray of water if added for steam.
References
- How To Make Sourdough Bread Masterclass – I Love Cooking Ireland – YouTube
- Amazing Sourdough Bread without Dutch Oven – True Sourdough
- Wholemeal sourdough loaf recipe – BBC Good Food
Recommended tools
- Metal dough scraper – AtHomeBaking – Amazon
- Stainless steel mixing bowl – AtHomeBaking – Amazon
- Bread Lame – Slashing Tool – AtHomeBaking – Amazon
I received all these in a gift set: Bread Making Kit – AtHomeBaking – Amazon